Stuffed Veal Roast Recipe

Veal is one of those meats that just cannot help but to be classy. Serve this beautiful-looking dish at your next dinner party and wow your guests with the elegant presentation – and, even better, the delicious flavor. The best part? It’s really not that difficult to make!



1 slice bread, crusts removed
1/2 cup fat-free milk
1 bunch chicory, cleaned and chopped
1 (10 oz) bag triple-washed spinach, cleaned and chopped
1 garlic clove, bruised and peeled
1 cup thawed frozen green peas
2 tablespoons grated Parmesan cheese
1 tablespoon minced parsley
2 teaspoons minced marjoram
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 (2 lb) boneless lean veal shoulder
1 carrots, halved if thick
4 teaspoons olive oil
1/2 cup dry red wine
1 (14.5 oz) can tomato puree (no salt added)


1. Soak the bread in the milk.

2. Use nonstick cooking spray to coat a saucepan, then set over medium heat. Cook the chicory, spinach, and garlic until the greens wilt, then discard the garlic. Let the greens cool.

3. Add the bread and milk, peas, cheese, parsley, marjoram, salt, and pepper.

4. Pound the veal between sheets of wax paper until it reaches an even thickness. Spread the greens mixture over the top of the veal, leaving a border. Top the greens with the carrots, then roll up the veal, tying every 2 inches with kitchen twine.

5. In a pan, heat the oil, then add the veal. Brown on all sides and add the wine, cooking until most of it evaporates. Add the tomato puree.

6. Reduce the heat, then cover and simmer for about 1 hour, until cooked through.

7. Let cool to room temperature. Cut into 8 slices and serve with the sauce on the side.


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